Food for Thought

On Tuesday, January 31, supporters of the St. Tammany Cancer Fund gathered for the third annual wine dinner at La Provence restaurant in Lacombe.

Guests dined on a four-course meal prepared by chef Erick Loos IV of La Provence. The meal consisted of Terrine of Hudson Valley foie gras, grilled lemon fish with jumbo gulf shrimp, braised venison over baked orecchiette pasta and a warm Meyer lemon curd tart. All four courses were delicately paired with wines chosen by Nick Dischler of Wines Unlimited, who discussed with guests the history of the wine and his reasons for choosing the particular grape and vintage.

Auctioneer Doug Ferrer led a live auction that included various wines, a gift card to a John Besh restaurant and a trip to a private winery in Napa Valley.

The event raised over $20,000 for local cancer patients. Since its inception in 2002, the St. Tammany Cancer Fund has dedicated itself to local cancer patients and survivors through scholarships and donations to various other organizations such as local hospitals and The American Cancer Society.